Scallop And Prawn Ceviche Recipe

Prepare scallops

Rinse scallops under cold water and pat dry with paper towels. Trim and remove the small side muscle if present. Slice each scallop into 1/4-inch thick medallions or roughly 1/2-inch pieces depending on preference.

Prepare prawns

If prawns are large, butterfly them by slicing almost through along the back and flattening slightly so they marinate evenly; if smaller, leave whole. Cut prawns into bite-sized pieces (about 1/2 to 1 inch). Pat dry.

In a non-reactive bowl (glass or stainless steel), combine lime juice, lemon juice, and orange juice. Add sea salt and sugar and whisk until dissolved. Taste and adjust salt/lime balance — the mixture should be bright and slightly salty.

Pour enough of the citrus marinade over the prepared scallops and prawns to fully submerge them (about 1 to 1 1/2 cups total). Stir gently to ensure even contact.

Cover bowl with plastic wrap and refrigerate. Allow prawns and scallops to 'cook' in the citrus: check after 15 minutes. Small pieces will start to firm and turn opaque; for a ceviche with tender interior, marinate prawns and scallops for 20–30 minutes total (up to 40 minutes for thicker pieces). Do not over-marinate or they become rubbery.

While the seafood is marinating, place thinly sliced red onion in a small bowl of cold water with a pinch of salt for 5 minutes to mellow harshness, then drain and pat dry.

Combine the drained red onion, minced jalapeño, minced garlic, chopped cilantro, diced cucumber, and diced tomato in a mixing bowl. Toss lightly to combine.

When the seafood has finished marinating, remove it from the refrigerator and drain off about half the citrus marinade (reserve remaining marinade if you prefer a looser ceviche). Add the seafood to the bowl with the aromatics and gently fold to combine so the vegetables and herbs coat the seafood evenly.

Gently fold in the diced avocado and drizzle the extra-virgin olive oil over the ceviche. Season with freshly ground black pepper and additional salt if needed. If the ceviche tastes too tart, add a pinch more sugar or a teaspoon of orange juice to balance.

Transfer ceviche to a serving bowl or portion into lettuce cups or atop toasted or fried tostada shells. Garnish with microgreens or extra cilantro and thin lime slices if using.

Serve immediately with tortilla chips or tostadas. Leftovers: store in an airtight container and refrigerate up to 24 hours, but note texture will soften as citrus continues to cure the seafood.